1-Preheat oven to 180°C (350°F) with fan 160°C. Grease and line two 20cm (8 inch) cake pans.

2-Whisk together 2 cups plain or all-purpose flour, 2 1/2 teaspoons baking powder, and 1/4 teaspoon kosher salt. Set aside.

3-Beat 4 large eggs (about 50 55g each) for 30 seconds on medium speed. Gradually add 1 1/2 cups caster or superfine sugar over 45 seconds while beating.

4-Continue beating the eggs and sugar for 7 minutes on high speed until the volume triples and the mixture turns pale and thick.

5-While the eggs are beating, melt 115g unsalted butter in 1 cup full-fat milk by heating together until hot but not boiling.

6-Add the flour mixture into the egg mixture in three parts, mixing briefly and gently to just combine.

7-Take about 1 1/2 cups of the egg batter and whisk it into the hot milk-butter mixture until smooth and foamy.

8-Slowly pour this milk mixture back into the egg batter while mixing on low speed gently.

9-Scrape the bowl sides and mix lightly for about 10 seconds until the batter is smooth and pourable.

10-Pour the batter evenly into the prepared pans. Tap the pans 3 times on the countertop to release large air bubbles.

11-Bake for 30 minutes or until the cakes are golden and a skewer inserted comes out clean.

12-Cool the cakes in the pans for 15 minutes, then turn out onto racks. For neat layers, cool upside down to flatten the dome.

13-Once cool, frost with the vanilla buttercream or preferred frosting.

14-Vanilla Buttercream Directions:

14.1-Beat 225g unsalted butter at high speed until pale and fluffy, about 3 minutes.

14.2-Gradually add 500g sifted icing sugar in three additions, mixing lightly between each addition to avoid dust clouds.

14.3-Beat on high for a full 3 minutes until fluffy and creamy.

14.4-Add 3 teaspoons vanilla extract and 2 to 4 tablespoons milk, mixing to the desired consistency. Use immediately or refrigerate and rewhip before using.